Grilled Celeriac and Apple Cake with Apple Ice Cream and Salted Bourbon Butterscotch Sauce

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    1 hr

  • Total Time

    1 hr

  • Servings

    8

  • Calories

    364 kcal

  • Course

    Dessert

  • Cuisine

    American

Grilled Celeriac and Apple Cake with Apple Ice Cream and Salted Bourbon Butterscotch Sauce

This Apple Celeriac Cake is a delicious vegetable cake. The celeriac brings very subtle earthy flavor. It's then optionally grilled so the sugars char and get a lovely smokey flavour. I've then topped it with apple ice cream and salted bourbon butterscotch sauce. Bliss!

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Ingredients

Servings

For the cake

  • 75 g ½ cup raw celeriac, peeled and grated
  • 1 apple peeled, cored and grated
  • 170 g ¾ cup butter, softened
  • 170 g ¾ cup + 2 tablespoons caster sugar
  • 3 eggs
  • 200 g 1 ¾ cup self-raising flour
  • pinch of salt

For the apple ice cream

  • 350 g approx 3 apples
  • 300 ml 1 ¼ cup cream
  • 175 g 1 ⅓ cup powdered icing sugar

For the butterscotch sauce

  • 2 ½ tablespoons unsalted butter
  • 150 g ¾ cup brown sugar
  • 2 tablespoons bourbon
  • 150 ml ½ cup double (heavy) cream
  • ¼ teaspoon sea salt
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Instructions

  1. Preheat the oven to 170C/340F. Grease a loaf pan and line with baking parchment.
  2. In a large bowl, cream the butter and sugar together with an electric whisk until light and fluffy. And the eggs, one at a time, and beat each one in well. Mix in the grated celeriac and apple and then sift in the flour and salt and combine.
  3. Pour the mixture into the prepared loaf tin and bake for about 60 mins or until an inserted skewer comes out clean. If the cake is browning too quickly, cover it with foil loosely.
  4. Cool the cake in the tin for 15 minutes and then remove from the tin and allow to cool completely.

For the apple ice cream:

  1. Heat the sliced apples with a tablespoon of water in a saucepan over a medium-low heat until soft. Allow to cool slightly and puree with a hand blender or food processor until smooth. In a large bowl, whisk the cooled apple puree and cream, then sift in the sugar and whisk until combined. Chill in the fridge for at least half an hour. Churn in an ice cream maker for about 20 minutes, or until thickened, according to manufacturers instructions. Pour into a dish and freeze until firm.
  2. To freeze it without an ice cream machine, pour it into a large lidded container and stir every half hour for a few hours until firm. The final stir can be done with a hand blender to make it smoother.

For the butterscotch:

  1. Heat the butter and sugar in a saucepan over a medium heat, stirring gently until it bubbles. Add the bourbon and without stirring, boil the mixture for about 5-7 minutes until it is a deep golden colour. If necessary, scrape the sides down with a rubber spatula, but don’t stir.
  2. Remove from the heat and stir the cream into the sauce until combined. Be careful, it will bubble up considerably. Stir in the salt. Pour into sterilized jars and allow to cool.
  3. Slice the cooled cake thickly and heat on the griddle pan or barbecue until lightly charred. Top with a scoop of the ice cream and a drizzle of butterscotch sauce.

Notes

  • Note: nutrition only calculated for the celeriac cake

Nutrition Information

Show Details
Calories 364kcal (18%) Carbohydrates 44g (15%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 12g (60%) Cholesterol 107mg (36%) Sodium 185mg (8%) Potassium 105mg (3%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 632IU (13%) Vitamin C 2mg (2%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 364 kcal

% Daily Value*

Calories 364kcal 18%
Carbohydrates 44g 15%
Protein 5g 10%
Fat 19g 29%
Saturated Fat 12g 60%
Cholesterol 107mg 36%
Sodium 185mg 8%
Potassium 105mg 2%
Fiber 1g 4%
Sugar 24g 48%
Vitamin A 632IU 13%
Vitamin C 2mg 2%
Calcium 23mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

3 reviews
Excellent

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